Boston Cream Pie – a classic and in this case, with my own twist. Let’s talk history, desserts, and more today!

This post is in partnership with HP Hood.

This post came from a photo I posted a while back on Instagram, celebrating Hood’s 175th Anniversary as New England’s favorite dairy brand, which came alongside the end of the 2021 restaurant season for us, a season in which we used hundreds of liters of Hood Half & Half, Heavy Cream, and Milk in all our menus. Seriously, I bet I opened and used hundreds of Hood products at work.

To celebrate, I whipped up my take on the classic Boston Cream Pie, using my mother’s Dominican Vanilla Cake recipe as the base, layered with a lightened pastry cream swirled with whipped heavy cream, and a luscious chocolate ganache that’s the perfect topping for this cake. In this recipe, there’s Hood Dairy in every bite: in the cake, I used Hood Whole Milk; in the pastry cream I used both Hood Half & Half and Hood Whole Milk; and in the ganache, I used Hood Heavy Cream!

As a company that’s been around for 175 years, Hood has provided families like us with high-quality nutritious dairy products we have known to trust and love – both at home and at the restaurant.

At Hood, it’s all about fresh. For our products and our thinking. Our history of innovation inspires everything we do, from the groundbreaking LightBlock Bottle® to the biggest, boldest selections of cottage cheese flavors out there. It’s also what drives our sustainability efforts as we continually implement measures to minimize our environmental impact and reduce resource consumption and waste.

As professional chefs, my husband and I love that Hood is committed to serving the best quality products and at the same time, making new changes like creating the innovative LightBlock bottle to keep milk fresh from the farm all the way to the table.

This ensures us not only that we are drinking the best quality New England sourced milk at home, but also that we are serving the best dairy to our customers at the restaurant, and supporting a company that’s continuously evolving yet sticking true to its quality roots.

Ingredients

for the cake:

2 sticks unsalted butter softened
2 cups granulated sugar
1 teaspoon salt
1 tablespoon vanilla extract
4 large eggs room temperature
3 cups all-purpose flour
3 teaspoons baking powder
1 cup Hood Whole Milk

for the filling:

4 egg yolks
¾ cup granulated sugar
4 tablespoons cornstarch
1 cup Hood Half & Half
1 cup Hood Whole Milk
½ teaspoon salt
1 tablespoon vanilla extract
2 tablespoons unsalted butter

for the frosting:

2 cups Hood Heavy Cream
1 cup semi-sweet chocolate chips

Instructions

For the cake: Preheat your oven to 350F and grease two, 9 inch round pans. Set aside. Using a stand mixer or hand mixer, cream the butter, sugar, salt, and vanilla until light and fluffy (about 5-10 minutes).
Incorporate the eggs one at a time. In a medium bowl, whisk together the flour and baking powder and in a smaller bowl whisk together the milk, orange juice, and white vinegar.
Add the dry ingredients and the wet ingredients, alternating each until everything is mixed in. Do not over mix!
Pour batter into greased pans and bake for 45 minutes, until golden brown. Let cakes cool all the way through before filling and decorating.
For pastry cream:

Author: Marnely Murray

Disclaimer: This post was in partnership with Hood! Thank you for supporting brands that make it possible for me to bring you this delicious content.

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Boston Cream Pie